Method1. To prepare the coconut chutney, mix all the ingredients and churn in the mixer. 2. To prepare the tomato chutney, heat oil in a pan, add mustard seeds, ginger, red chili powder and tomatoes. Simmer for 15 minutes and let it cool. Make the paste with coriander leaves.3. For the vada, soak the dal overnight and coarsely grind it with rest of the material. Shape the vada in flat disk and deep fry till golden in colour.4. Cut the idlis into two horizontally. Add both the chutneys and put onion, tomato lettuce and dal vada in between.

Method1. Cut the vegetable into sticks, about 3,1/4 inches long. 2. Prepare the batter by mixing both the flours and water. Add oil for shine and salt, as required.3. Dip the vegetables in the batter and deep fry in oil till crisp. 4. For sauce, mix sesame seeds in soy sauce. Serve hot with sesame soy dip

Method1. Mince all the vegetable finely in the food processor or with knife. 2. Mix the flours, Thai curry paste, finely chopped kaffir lime, galangal and lemon grass in the vegetables.3. Peel the sugar cane and cut it into the sticks (about 4 1/4 inches long)4. Now put the mixture on half of the sugarcane stick as shown in the photo.5. Sear the mixture on the hot plate till it attains the golden colour on all the sides.

MethodFor the puff pastry: 1. In a dough mixer, knead the flour and water together until elastic. Remove half of the dough and roll it into a small rectangle (2.5 cm thick). Repeat with the second half, and then cover both rectangles with cling film and place in the freezer.2. Divide the butter into two and roll out between two sheets of greaseproof paper - a wooden rolling pin will help to flatten the cold butter. Return both slabs of butter to the fridge.3. Remove one of the rectangles of dough from the freezer and roll out to double the size of the butter. 4. Keep the second dough in the freezer while you are doing this. Put half of the butter on the top of half of the dough and fold up, sealing the butter into the dough. Roll out to form a long rectangle. Fold the top and bottom in like a book to meet in the middle. Turn 90 degrees and then repeat the rolling and folding.5. Turn again and repeat the action. Wrap in cling film and return to the freezer.6. Repeat this process with the second dough rectangle. 7. Perform the lamination process a further two times for each dough, allowing to rest in the freezer for at least 20 minutes each time.8. While waiting for the dough to rest make the individual fillings.9. To complete the pastry for the vol-au-vents, preheat the oven to 200C/180C 10. Roll the dough out to 5mm/¼in thick. Using a 5cm/2in round cutter, cut out 24 discs from each dough.11. Then cut out a 2.5cm/1in circle from the center. Gather the centers and the scraps of pastry into a ball then re-roll again to 5mm//¼in thick and cut another 24 x 5cm/2in rounds from each dough.12. Brush the full discs with a little milk and place a ring on top of each. Arrange the vol-au-vents on a large baking tray lined with silicon. Cover with another large sheet of Butter paper (this helps them to rise evenly). 13. Bake for 15 minutes, checking regularly and only removing the top sheet when fully raised, Leave to cool completely. Leave the oven on to keep the crispy.14. Prepare the sour cream by lifting the cream with whisk and add lemon juice at the end.15. Cut all the vegetable in to small size and marinate with salt, pepper and olive oil. Put sour cream in the vol au vent and top it up with vegetables.

Method1. Preheat the oven to 180°C/350°F. Bring a pot of water to the boil and blanch the broccoli florets for three minutes. Rinse well in cold water to stop the cooking, then dry each floret well with paper towels and set aside.2. Beat the butter until soft and creamy, then add the sugar and continue beating until fluffy. Add the milk, beating well after each addition. Mix together the flour, baking powder, and salt, and beat this into the wet ingredients as well. Finally, fold in the grated cheese with a spatula.3. Place one heaping tablespoonful of batter in the bottom of each muffin case, and then tap the tin against the counter to spread batter out. Stand a single floret in each muffin case, and top with the remaining batter, dividing it evenly between the cases. Spread the batter over the top of each floret roughly Bake the cakes for approximately 30 minutes at until golden brown and hard to the touch. While baking, some butter will bubble up around each cake—you can mop this up with paper towels if you like.4. Allow the cakes to cool completely on a wire rack before serving. Slice them and heat them in the microwave. Serve hot.